No-Fold Gyoza
Servings: 4 servings
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Ingredients
- 20-24 sheets Gyoza skins
- 1-2 Tbsp oil
Gyoza Filling
- 1 cup cabbage minced
- 1 cup Nira, Chinese chives finely chopped
- 8 oz ground pork
- 1/2 tsp garlic grated
- 1/2 tsp ginger grated
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1 Tbsp Sake
- 1 Tbsp sesame oil
- 1 Tbsp Katakuriko potato starch (or cornstarch)
Dipping Sauce
- 1/4 cup Ponzu sauce
- 1 tsp Ra-yu, chili oil
Instructions
- Mix Ponzu Sauce and Ra-yu together for the dipping sauce.
- Chop cabbage very finely. Slice Nira chives thinly. Combine all the ingredients for Gyoza filling in a large bowl. Mix very well until it gets sticky. Divide the mixture into 20-24 parts. Either cut or shape the pieces into "I"-shaped bars.
- Take a sheet of Gyoza skin, and place one part of the meat mixture in the center of a skin. Moisten one edge of the skin. Wrap the other edge of the skin over the meat, and roll to seal. (Please watch the video to see how.) Make 20-24 Gyoza.
- Heat a pan at medium high heat and add oil. Place Gyoza on a pan and cook until the bottom becomes golden brown. Add 1/4 cup water and immediately cover with a lid. Cook until the water boils away.
- Serve immediately with the dipping sauce.